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1/ The surface logic driving sustainability education is that we should focus student attention and experience on solving practical problems. We most certainly want to solve problems, but from a pedagogical perspective, this simplistic focus on problems is itself problematic
2/ Points from this article go.nature.com/3gAZ9Sh resonate with @RadG_Dodo 's approach to teaching sustainability.
3/ Kids have an opportunity for such a 'below the surface' look in this course starting Jul 13 More details at bit.ly/GWCommons
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GenWise Online
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1/ "The original research and intellectual property have been continuously expanded and improved upon by generations of researchers, engineers and entrepreneurs to create an entire industry. And it all began with one man’s curiosity about why the sea is blue. ", writes Kiran HR
2/ Read Kiran HR's fascinating blog post bit.ly/KiranProductsB… about how a $1.8 billion industry had its birth in this question of a scientist.

World-class products are associated with excellence and economic strength. Think Apple and USA, or Samsung and South Korea.
3/ As future leaders, students will be introduced to products and IP and explore their importance to the economic well-being of nations, firms & individuals. To know more this course starting July 15, visit bit.ly/GWProductsIP
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@GenWise_
1/ A few seats still left in Jerry’s course- ‘Adventures in Problem Solving: Geometric Designs’ which starts June 24. His courses have received rave reviews from students. This 2.5 min film bit.ly/JerryMath gives an idea of what to expect
2/ This course is for students entering grade 8,9,or 10. For more details and to register, visit bit.ly/GWGeomDesigns . .. Jerry’s last course was assisted by Shivani, a 19 year old- her observations on the course give a flavour of his approach
3/ where the thinking process is more important much more important than the answer and teacher feedback enables the children to think on their own, She says-
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@GenWise_
1/ 'Science in the Culinary World' is a course for grown-ups/ children excited about understanding the finer details and underlying science concepts, and using this understanding to cook great dishes. bit.ly/CulSc2Contents Starts Jun 4- Register at bit.ly/CookingScience2
2/ Part 2 of this course (attending part 1 is NOT a prerequisite) starts Thu, June 4 and covers aspects like sensory evaluation (using ingredients like chocolate & cinnamon), the use of gels, foams and emulsions based on fruits & vegetables, and 2 approaches to baking a cake
3/ In Part 1 of the course, participants learned about the finer aspects of making a great Shrikhand- from making great hung curd (how to 'seed' it), how to powder cardamom (it's not trivial!), how to extract both flavour and colour from saffron, and how to thicken the Shrikhand
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